royal icing or color flow?

what do you prefer to use for decorated sugar cookie cut outs? and why?

I like royal icing and love fondant.

Never heard of color flow.

I use Toba Garrett's Glace:

http://cakecentral.com/recipe/toba-garretts-glace-icing

Tastes great and doesn't dry as hard as RI.

RI wins for me

I prefer a glace. Or buttercream but those don't pack well.

I have tried this recipe and I really like it:

http://allrecipes.com/recipe/sugar-cookie-icing/

I use either Royal Icing or a Meringue Buttercream.

I use rolled fondant, but I don't do detailed decos.

Royal icing and blossom fondant.

OK Annie, this is getting a little weird. That is mine too. We just spent Saturday night making Easter cookies as gifts. I got the recipe from Cookie Crazie.

Another big hit for these cookies is Fondarific fondant.

That is hilarious, Susan! I love the Cookie Crazie blog as well as Sweet Sugar Belle. Although, I really don't like decorating cookies. They are so much work and they take me forever to do.

So people like fondant on cookies? I have never tried that.

I like a 50/50 mix of fondant and modelling chocolate, or RI.

I am no good at cookie decorating, but my daughters love to do it every Easter and a few other holidays. My daughter's boyfriend's family are some of my best customers and he shared them on Sunday. They really liked the Fondarific ones. We used the NFSC recipe from here.

By the way, the fondant is great for those of us who are cookie decorating challenged. They looked very professional.

I love fondant, make my own, 50% Rhonda's, 50% Michelle's. While I admire the the folks who do the beautiful flood work, I do not consider myself cookie decorating challenged because I prefer fondant. Here is a pic of my decorated cookie entry in the Central Florida Fair, won first place..

Royal icing is fine, but the flavor of meringue buttercream is delicious!
http://karenscookieblog.com/category/recipes/

I am cookie illiterate - by choice - so this is amazing! How do you put fondant on a cookie? Does the cookie have to be still warm? Don't the cookies dry out before you get them finished?

I don't like fondant, b/c I like to do more detailed designs. I use a Antonia74's RI (CC recipe) and leave out the cream of tartar and add just a tsp or so of lemon juice.......a tip I got out of Cookie Craft. You don't really taste the lemon at all, but it takes away some of that weird meringue powder "stale" taste........makes it taste brighter. This RI dries plenty hard enough to stack, but is not a really hard icing and very pleasant to eat.